Throw the onion in the food processor (in batches) and process into small bits (not too much or it gets mushy and watery). Dump into a big bowl.

Add all of the other ingredients into the bowl with the onions and blend! When using avocado sometimes it works best to use your hands and really mush it all together.

The texture doesn't matter too much, but it should be thick and well blended. If it's too dry and won't hold together, add a splash more of water. If it's too wet and seems runny, add more herb seasoning or more seeds.

Spread onto dehydrator teflex sheets THINLY. Blast the bread on high for about 30 mins (to reduce change of mold). Then turn down to about 118 degrees or a smidge less until done. Flip from the sheets onto the trays without sheets to speed up drying (use a spatula for best results). Usually mine are done in about 15-18 hours, depending on how thick they are and how wet the mix was. (Use your oven on warm as a substitute dehydrator if you don't have one.)

When done, cut into pieces with kitchen scissors.

Top with guacamole, hummus, vegetarian pate, avocado, or other creamy spread as a snack like a cracker. Or layer with cucumber, sprouts, lettuce, etc. to make a true sandwich. Keep in the refrigerator. Lasts about a week.